Butternut Squash Soup

Chef’s Notes If you prefer a heartier soup, reduce the stock used at the beginning of the recipe by 2 or 3 cups, reserving some stock to adjust the thickness at the very end.

Ingredients

1 large butternut squash (about 4 pounds)

4 quarts vegetarian bouillon or stock

2 medium yellow onions, peeled and sliced

2 tablespoons butter

3 pears (must be ripe and flavorful), peeled and sliced

1 apple, peeled and sliced

3 tablespoons curry powder

Salt and pepper, to taste

Crème Fraîche (you could also use yoghurt)

Chives, chopped (optional)

Instructions

Peel the squash, remove seeds and chop into chunks. In a pot large enough to hold all of the ingredients, cook the squash in the bouillon or stock over medium heat.

Meanwhile, sauté the onions in butter until translucent. Add the pear and apple slices and sauté until soft (about 5 minutes); add curry powder. Combine the onion mixture into the squash and simmer for approximately 30 minutes. When squash is tender, add salt and pepper to taste.

Working in batches, purée the soup in a blender. Add more stock or water if necessary to reach a thick creamy soup consistency. Divide soup among bowls and serve hot, topping with Crème Fraîche (or yoghurt) and chives, if using.